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Spring Rolls With Ginger Rice

creative.chef's picture
Ingredients
  Puff pastry 1⁄2 Pound (About 225 Gram)
  Oil 2 Cup (32 tbs) (Used For Deep Frying)
  Long grain rice 1⁄2 Cup (8 tbs) (About 225 Gram Or 1 Cup)
  Water 1 Pint (About .5 Liter Or 2.5 Cups)
  Salt 1 Teaspoon (About 5 Milliliter)
  Chopped ginger 1⁄2 Ounce (About 15 Gram Or 1.5 Tablespoon)
  Chopped onion 1⁄3 Ounce (About 10 Gram Or 2 Teaspoon)
  Butter 1⁄2 Ounce (About 15 Gram Or 1 Tablespoon)
  Oil 1 Fluid Ounce (About 25 Milliliter Or 1/8 Cup)
  Minced beef 6 Ounce (About 175 Gram Or .75 Cup)
  Onion 1 Small, chopped
  Curry powder 1 Teaspoon (About 5 Milliliter)
  Egg 1
  Breadcrumbs 1 Ounce (About 25 Gram Or 5 Cup)
  Salt To Taste
  Pepper To Taste
Directions

1 Prepare the rice: put the rice, water and salt in a pan and bring to the boil.
Stir once and cover.
Simmer for 15 minutes or until the rice is tender and the liquid has been absorbed.
2 Meanwhile, prepare the fill- ing.
Heat the oil in a pan and cook the minced beef and onion for 5 minutes.
Add the curry powder, salt and pepper and mix.
Remove from the heat and cool.
Blend in the egg and the breadcrumbs.
3 Roll out the puff pastry to 3 mm (1/8 in) thickness and cut into oblongs 7 x 10 cm (3 x 4 in).
Place a spoonful of the meat mixture on each oblong of pas- try and roll up.
4 Heat the deep fat to 190°C, 375°F and fry the rolls for 5 minutes.
5 Meanwhile, fry the ginger and the onion in the butter for a few minutes.
6 Drain the rice and mix with the ginger and onion.
Drain the spring rolls and serve them with the ginger rice.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Rice, Vegetable
Servings: 
6

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